ABOUT DINEAID

Our Story

DINEAID Cafe was successfully launched in 2012 with coin collection boxes in cafes throughout New Zealand. DINEAID Coin boxes were placed at the cash desk for bill payers to drop in a few coins when paying their bill.

Today during November and December we raise money through our participating restaurants across New Zealand. Customers can make a voluntary donation of just $2 per table added to your restaurant bill, or you can create a DINEAID special on the menu, with $2 from every dish purchased going to DINEAID.

$835,000

raised
to date

100

participating
restaurants & cafes

Thanks to participating cafes, restaurants and our sponsors, 100% of all the money raised is redistributed within New Zealand to help Food Banks in Auckland, Wellington and Christchurch/South Island regions.

 

If you run a restaurant or a cafe, please sign up now.

In the run up to Christmas, what’s $2 at the end of a fantastic meal?

DINEAID AMBASSADORS

Restaurant

Ambassadors

  • Auckland – Michael Dearth owner of The Grove and Baduzzi, Auckland
  • Wellington – Steve Logan co-owner of Logan Brown and Grill Meats Beer, Wellington
  • Christchurch – Kate & Bruce Griffiths owner of Cookin with Gas, Christchurch
  • Queenstown – Karen and Grant Hattaway owners of Pier 19 and Captains Table Restaurant, Queenstown

Association

Ambassadors

  • Restaurant Association of New Zealand
  • Hospitality Association of New Zealand

Celebrity & Food

Writer Ambassadors

  • John Hawkesby
  • Kerre Woodham
  • Petra Bagust
  • Lauraine Jacobs
  • Ewan McDonald
  • Kerry Tyack
  • Peter Gordon

DINEAID TRUSTEES

Mark Gregory

The first Kiwi chef to be awarded both the “Master of Culinary Arts” by the Royal Academy and to be accorded France's “Meilleur Ouvrier” ( Master Craftsman ) status, Mark's been in hospo all his life.

The first Kiwi chef to be awarded both the “Master of Culinary Arts” by the Royal Academy and to be accorded France's “Meilleur Ouvrier” ( Master Craftsman ) status, Mark's been in hospo all his life. After a career spanning almost three decades in top European kitchens, and including both stints on television and publishing books, Mark returned home to New Zealand with his family in 2007.

Mark’s daughter Annaliese continues the family culinary pedigree, having spent four years as head chef to Peter Gilmore at Quay (a San Pellegrino “World’s Top 50 Restaurant”), and now heading up her own restaurant (Bar Brose) in Sydney's Darlinghurst.

Today Mark designs for his chefs-wear brand Le Chef, and is also a director of Denny’s, Eveve Software NZ, and of course Restaurant Hub. He rounds out his time consulting for leading New Zealand companies (including Lion, Cookie Time and Kenwood Delonghi) and is a founding trustee of DineAid, the charity for the NZ restaurant industry.

DON FLETCHER

A New Zealand hospitality icon, having owned and operated many successful restaurants, bars and hotels, including Hotel DeBrett, Kilarney St and Iguacu Restaurant in Auckland.

Don is a former national president of the Restaurant Association of New Zealand.

Sophie Gilmour

Sophie is passionate about the food and hospitality business. She established the Bird On A Wire chain of eateries in 2012, and founded her own food & hospitality consultancy Delicious Business in 2018.

Sophie is passionate about the food and hospitality business. She established the Bird On A Wire chain of eateries in 2012, and founded her own food & hospitality consultancy Delicious Business in 2018.

As well as her involvement with DINEAID, Sophie is a Board Member of TBBA, Co Of Women & Everybody Eats.

WARREN BIAS

Trained as a chef Warren went on to become an executive at SKYCITY where he has helped to manage the kitchens, restaurants, bars and events during his tenure. Warren is now Executive Manager Conventions and Outcatering at SKYCITY, which includes the Auckland International and Domestic Koru Lounges.

Warren is also a trustee of the Restaurant Association Education Trust, represents the industry as the cookery representative on ServiceIQ’s board and is a judge at many culinary competitions.

Get involved

It’s easy to lend a helping hand – by either adding a voluntary donation of just $2 per table to your customer’s bills. Or by creating a DINEAID special on the menu, with $2 from every dish going to the cause.

To find out more, please enter your email:

Become a Sponsor

We couldn’t do what we do without the help of some amazing organisations. To enquire about becoming one please contact us.